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    Home ➞ All Recipes ➞ Dressings, Dips, & Sauces

    Instant Pot Blackberry Chia Jam

    Published: March 14, 2019 // Updated: September 19, 2020 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    A breakfast serving tray with a plate of biscuits topped with blackberry chia seed jam.
    Looking down on the top of a jar of blackberry chia seed jam.
    A small Weck jar of blackberry chia jam made with Oregon Marionberry blackberries. A spoon is dipped into the jar.
    A close-up view of a jar of blackberry chia seed jam made with Oregon Marionberry blackberries.

    This healthy and super easy homemade Instant Pot Blackberry Chia Jam comes together in minutes! Spread it on a classic pb & j, or as a delicious topping on pancakes, waffles, french toast, and ice cream, or add into smoothies, yogurt, or oatmeal. The options are limitless!

    A small Weck jar of blackberry chia jam made with Oregon Marionberry blackberries. A spoon is dipped into the jar.

    THIS POST IS SPONSORED BY THE 
    OREGON RASPBERRY AND BLACKBERRY COMMISSION

    YOU GUYS!!!

    Did you knoooow that you can make homemade jam quicker than you can make the biscuits that you're going to spread it on?!?! No canning, no babysitting fruit while it cooks in a pot, no horrendous amounts of refined sugar. Just pure berry bliss. (sighs of happiness)

    Frozen Oregon Marionberries on a white background next to a jar of blackberry chia seed jam.

    And because we are using frozen Oregon Marionberries (aka the best blackberries evvvvuuurr), we have VIP access to the glorious summertime vibes and flavors that these special blackberries deliver even though we are still wearing our winter coats...in March. What gives with this March weather anyway?

    Would anyone like a jar of Blackberry Chia Jam?!

    Yes?!

    Hang on a minute...I'll be right back....

    A close-up view of a jar of blackberry chia seed jam made with Oregon Marionberry blackberries.

    Here you go! See how fast that was?!

    YOU GUYS, only ONE MINUTE of pressure cooking in an Instant Pot and a jar of summer berry heaven will be in your hands quicker than two shakes of a unicorn's tail...plus the time it takes for the IP to get to pressure. It's instant, but let's be honest. It's not quite that instant.

    • Four cups of frozen marionberries are added to an instant pot.
    • Lemon juice, maple syrup, and vanilla are added to the instant pot with the berries.
    • After pressure cooking for 1 minute, the frozen marionberries have turned into a juicy berry mixture.
    • One-third cup of chia seeds are added to the cooked berries.
    • Chia seeds are added to the cooked marionberries.
    • Stirring the chia seeds into the cooked marionberries.
    • Berries are beginning to thicken with the addition of the chia seeds.
    • Allow the blackberry chia jam to rest so that the chia will continue to work their magic and thicken the berries.
    • A small Weck jar of blackberry chia jam made with Oregon Marionberry blackberries. A spoon is dipped into the jar.
    • A close-up view of two tasty biscuits topped with blackberry chia seed jam.

    I feel slightly sneaky. Like I've figured out how to cheat the jam making system because this jam is just way too easy to make (quiet evil chuckle). No canning here! My grandmother and my great grandmother were canners. If my foggy childhood memories serve me well it seems that most women of their two generations knew how to can. Peaches, applesauce, cucumbers turned into pickles, veggies of all types, and even the tuna from my grandpa's albacore fishing outings on the Pacific Ocean were transformed into highly coveted cans of food. And loads of jam. Canning was a normal part of life in the kitchen.

    I recently read that canning is on an uptick and gaining traction with millennials. Not out of necessity as it was for past generations but because we are becoming ever more aware that convenience is not always interchangeable with quality and that our health and nutrition would fare better if we turned back to whole foods versus processed.

    Looking down on the top of a jar of blackberry chia seed jam.

    As for myself, I have yet to embrace canning. I'm also not a millennial. But I love homemade jam. And I have a high value for unprocessed foods that burst with their natural flavor as if just picked, which is exactly what we get with frozen Oregon Marionberries. My beloved home state Oregon Marionberry farmers pick their marionberries at the peak of ripeness and then freeze them within 24 hours of being picked, locking in maximum taste, juiciness and nutrition. (high fives all the Oregon berry farmers)

    Frozen berries just make sense. Here's why...

    • Year round availability (which means homemade jam ALL YEAR LONG!)
    • Portionability (use just what you need and save the rest for later)
    • Economical (long life, no waste!)
    • Maximum nutrition and taste
    • Amazing homemade jam ALL YEAR LONG! (just making sure you're paying attention)

    So yeah, I'm feeling giddy that with a little help from my Instant Pot, I am able to make a super tasty homemade jam reminiscent of the jams my great grandmother made but without the all-day endeavor and ridiculous amounts of refined sugar.

    A close-up view of two tasty biscuits topped with blackberry chia seed jam.

    How to use this super tasty jam!

    • Classic pb & j (obviously)
    • Dolloped on flaky, buttery biscuits
    • Added to smoothies
    • As a topping for pancakes, waffles, or French toast, or ice cream
    • Use as a filling for these drop-dead tasty hand pies!
    • Stuffed into crepes
    • Stirred into plain unsweetened yogurt (definitely an awesome, more nutritious alternative to the crazy high sugary fruit-on-the-bottom yogurts at the store)
    • Swirl it into oatmeal
    • Top a wheel of brie cheese with a few spoonfuls of jam, wrap the whole thing in some gluten-free puff pastry and bake at 400ºF (who's getting hungry?)
    • Give as a gift! (thinking Mother's Day, Father's Day, Winter holidays, hostess gift)

    You get the idea.

    Recipe frequently asked questions

    Where can I find Oregon Marionberries?

    Oregon Marionberries can be found in your local grocery store’s freezer section. Just look for a “Made in USA” label on the packaging and they will be Oregon Marionberries! If you are unable to find frozen blackberries that specifically say Marionberries on the package they may just be anyway since over 50% of the blackberries grown in Oregon are Marionberry blackberries! How’s that for a fun fact?!`

    Can I can jam in my Instant Pot?

    The short answer is no. The Instant Pot is a pressure cooker and not a pressure canner. While you may see some sites claiming that it's okay to use the IP for canning high-acid foods such as jam, pressure cookers like the IP do not maintain consistent, adequate pressure. The IP also heats and cools too quickly to be able to use it to safely pressure can foods. If you are interested in digging further into the reasons for NOT using the IP as a pressure canner check out this site and this site. My suggestion, for the sake of food safety, is to buy an actual pressure canner if you are interested in canning.

    Can I make this jam with other berries besides Marionberries?

    Yes! Raspberries, strawberries, blueberries would all work!

    A breakfast serving tray with a plate of biscuits topped with blackberry chia seed jam.

    Now go make some jam and show me what you are going to eat it with on Instagram Stories! I want to see your awesome ideas!

    I'll be waiting, with my own spoonful of jam in hand. ♡

    More tasty recipes using berries!

    • Coconut Chia Parfaits with Fresh Berries healthy, filling, and perfect for on-the-go
    • Healthier Blackberry Apple Hazelnut Crisp a healthier dessert that is oh-so-tasty
    • Kaiserschmarrn with Roasted Berries a German-style fluffy shredded pancake
    • Gluten-Free Blackberry Scones with maple vanilla glaze
    • Gluten-Free Blackberry Bourbon Pie topped with an almond and oat brown sugar streusel 

    Did You Make This Recipe?!

    If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

    Print
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    A small Weck jar of blackberry chia jam made with Oregon Marionberry blackberries. A spoon is dipped into the jar.

    Instant Pot Blackberry Chia Jam


    5 from 15 reviews

    • Author: Shannon Emery
    • Prep Time: 1 minute
    • Cook Time: 1 minute
    • Total Time: 2 minutes
    • Yield: About 2 cups 1x
    Print Recipe
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    Description

    A healthy and super easy homemade blackberry jam that comes together in minutes! Use it on the classic pb & j, a super tasty topping on pancakes, waffles, french toast, and ice cream, or add into smoothies, yogurt, or oatmeal. The options are limitless!


    Ingredients

    Scale
    • 4 cups frozen Oregon Marionberries
    • 2 tablespoons pure maple syrup (see Notes)
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon vanilla extract
    • ⅓ cup chia seeds

    Instructions

    1. To the Instant Pot, add frozen berries, maple syrup, lemon juice, and vanilla extract. Stir briefly to coat the berries.
    2. Close and lock the lid on the Instant Pot (see Notes). Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set pressure cooking time to 1 minute. Press the Pressure Level function to set the cooking pressure to High.
    3. Once finished cooking, allow the Instant Pot to naturally release for 10 minutes. Then turn the steam release handle to the Venting position to release any additional steam until the float valve drops down. Press Cancel, turn the Instant Pot off and remove lid.
    4. With a fork or a potato masher, mash the berries until you've reach a desired consistency. (I like my jam a little more on the chunky side.)
    5. Add chia seeds and stir quickly to incorporate and to prevent the chia seeds from clumping. You'll notice within minutes that the jam will begin to develop a thicker consistency as the chia seeds do their magic and turn the berry mixture into jam! Allow the jam to rest for 15 minutes or so.
    6. Transfer jam to desired storage jar and place in the refrigerator. I allow my jam to rest in the fridge for about an hour before I dig in because this allows the chia seeds to break down and become soft (versus crunchy) while also creating an even thicker, tasty jam-like consistency.
    7. Enjoy on just about everything!

    Equipment

    Image of 1-Liter Storage Jar

    1-Liter Storage Jar

    Buy Now →
    Image of Instant Pot

    Instant Pot

    Buy Now →

    Notes

    Prep time does not include the time that the jam is chilling in the refrigerator. Cook time does not include the time it takes the Instant Pot to pressurize or the natural release time. 

    I love that this jam is minimally sweetened and that the natural sweetness of the Marionberries are allowed to shine. However, if you prefer your jam to be sweeter, you can definitely add more maple syrup!

    Some of you might be wondering where the water is at. Don't worry! No water is needed for this recipe. While the Instant Pot heats up, the berries will begin to thaw and produce enough of their own liquid to create the steam needed to create pressure.

    Jam can be stored in the refrigerator for up to 1 week, or freeze for up to 3 months.

    • Category: Jam
    • Method: Instant Pot
    • Cuisine: American
    • Diet: Gluten Free

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 106
    • Sugar: 11.5 g
    • Sodium: 2.3 mg
    • Fat: 3 g
    • Saturated Fat: 0.3 g
    • Trans Fat: 0 g
    • Carbohydrates: 15.8 g
    • Fiber: 6.8 g
    • Protein: 2.3 g
    • Cholesterol: 0 mg

    Keywords: jam, chia jam, blackberry recipes, berry jam, instant pot recipes, easy recipes

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes

    Thank you to the Oregon Raspberry and Blackberry Commission for sponsoring this post and for supporting the hardworking Oregon caneberry farmers who bring us delicious berries that we can enjoy year-round! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness! Be sure to follow along with all of the tasty berry happenings in Oregon by following @oregonberries on Instagram and FB, @orbc on Twitter, and @orberries on Pinterest!

    Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you).

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Karlyn

      September 20, 2022 at 4:46 pm

      Would you change anything if using fresh blackberries?

      Reply
      • Karlyn

        September 20, 2022 at 4:47 pm

        Never mind... now I can see the comments and got your answer! 🙂

        Reply
    2. Lobee

      July 16, 2021 at 7:45 am

      This is the best recipe for fresh jam ever! It’s so good that you can literally eat it by itself. I mix mine and with Chia seeds and oatmeal






      Reply
      • Shannon Emery

        July 19, 2021 at 10:43 am

        Thank you Lobee! I'm so happy to hear that you enjoyed it!

        Reply
    3. Lobee

      April 08, 2021 at 4:50 pm

      I want to make this but how do I do it in a pot? Do I just simmer everything for three minutes? Thank you.

      Reply
      • Shannon Emery

        April 09, 2021 at 8:16 pm

        Hi Lobee, just heat the berries, maple syrup, lemon juice, and vanilla in a small saucepan over medium-high heat, stirring occasionally, for about 10 minutes or so until the fruit is heated through and begins to break down and bubble. Then remove it from the heat, mashed it if needed, and add the chia seeds! Enjoy!

        Reply
    4. Lily W

      November 01, 2020 at 11:30 am

      Hi
      Since you mentioned you don’t need to add water because when it’s thawing it’ll produce enough water, do i need to add some water if I’m using fresh berries? Hope to hear back soon. Thanks!!

      Reply
      • Shannon Emery

        November 01, 2020 at 4:02 pm

        Hi Lily! Even if using fresh berries you will not need to add any water. Fresh berries still have enough liquid in them to make this recipe work as is. Enjoy!

        Reply
    5. Abigale

      August 11, 2020 at 10:09 am

      Can I can the jam?

      Reply
      • Shannon Emery

        August 11, 2020 at 2:12 pm

        Hi Abigale! Yes, the jam can be canned but do not use the Instant Pot as a pressure canner. Here is a resource for canning if you need. https://www.freshpreserving.com/canning-guides

        Reply
    6. Stephanie

      July 26, 2020 at 11:47 am

      This sounds great, how does the recipe change with fresh berries?

      Reply
      • Shannon Emery

        July 26, 2020 at 12:29 pm

        Since the cook time in the IP is already so low (1 minute!) I wouldn't change anything to this recipe when using fresh berries. Enjoy!

        Reply
    7. Belen

      October 14, 2019 at 11:42 am

      Love it! How long is the jam good for?






      Reply
      • Shannon Emery

        October 15, 2019 at 6:46 am

        Hi Belen! You can refrigerate the jam for up to 1 week, or freeze for up to 3 months. Enjoy!

        Reply
    8. Julia Brown

      July 11, 2019 at 10:29 am

      I have lots of fresh raspberries in my yard right now. Do you think I could sub them in for frozen Marionberries?

      Reply
      • Shannon Emery

        July 11, 2019 at 7:02 pm

        Absolutely! However, my preference is to leave out the vanilla when making raspberry jam (which is what I did when I made Instant Pot Raspberry Jam for this hand pie recipe! --> https://www.passmesometasty.com/gluten-free-raspberry-hand-pies-with-white-chocolate-drizzle/
        Have fun making your jam Julia! You'll have to let me know what you think!

        Reply
    9. Michelle

      April 06, 2019 at 12:35 pm

      I'm getting an instant pot soon so I'm saving this recipe to make. By the way, these are beautiful photos, Shannon!






      Reply
      • Heather Kiernan

        May 24, 2021 at 2:26 pm

        I have a BUNCH of fresh strawberries from a nearby farm field. But I only have ground chia, will that work? I'm excited to make this jam! I have only made freezer jam once, so I am new at this. I love the idea of making IP Jam!!

        Reply
        • Shannon Emery

          May 24, 2021 at 3:18 pm

          Hi Heather! I haven't personally tried this recipe with ground chia but I don't see why it shouldn't work! The only change that using ground chia should impact is the jam's consistency since the texture of the whole chia seed would no longer be present. I imagine it would instead be similar to the consistency of a seedless jam. Let me know how it goes!

          Reply
    10. Amanda Mason

      March 31, 2019 at 9:42 pm

      Oh my goodness - had no idea I could make jam in the Instant Pot!!! This looks amazing and I'm loving the color and vibrance in your pictures! I've not heard of these berries before but I love blackberries!! I'll be giving this a try!






      Reply
      • Shannon

        April 01, 2019 at 9:11 pm

        Thank you Amanda! I hope you enjoy! It's so easy!

        Reply
    11. Cathleen

      March 31, 2019 at 1:19 pm

      Okay, this might be another reason I need to buy an instant pot. This looks so good, I have GOT to try to make my own jam!






      Reply
      • Shannon

        March 31, 2019 at 2:20 pm

        Definitely! Making jam really doesn't get any easier than this IP method!

        Reply
    12. Lori

      March 31, 2019 at 12:43 pm

      I absolutely love your photos and how easy this looks! I love the flavor combination too!!!






      Reply
      • Shannon

        March 31, 2019 at 2:21 pm

        Thanks so much Lori! I appreciate your kind words. : )

        Reply
    13. Jessica

      March 31, 2019 at 12:21 pm

      I remember making strawberry jam with my mom over the long summer months and it's something I miss doing the most. This recipe sounds incredible and even better that it's made in the instant pot. This will be perfect to make after the Easter holiday.






      Reply
    14. Anna

      March 31, 2019 at 5:14 am

      such a great idea to use an instant pot to make jam! Love it! Can't wait for all the seasonal berries to appear, I will be jamming like crazy!






      Reply
      • Shannon

        March 31, 2019 at 2:24 pm

        Thanks Anna! And if you can't wait for the seasonal berries to get your jam on just go grab some of those awesome frozen Oregon blackberries! No need to wait for those and they are super tasty!

        Reply
    15. Veena Azmanov

      March 29, 2019 at 12:27 pm

      Love the berry option to making this jam. The beautiful color of the jam. Everything looks delicious.






      Reply
    16. Tammy

      March 29, 2019 at 9:44 am

      I absolutely love homemade jams. This one looks so perfect!






      Reply
    17. Aleta

      March 28, 2019 at 12:53 pm

      YESSS!! I was just telling my husband I am in serious need for some homemade jam but I had no idea I could make some in my very own Instant Pot! I am so pumped and look forward to trying out this recipe!






      Reply
      • Shannon

        March 28, 2019 at 4:11 pm

        It was clearly meant to be Aleta. ; ) Enjoy!

        Reply
    18. Danielle Wolter

      March 28, 2019 at 10:40 am

      why am i not making jam???? this makes it sound so easy and i've got so many ideas racing through my mind. this is such a delicious recipe, I can't wait to try it!






      Reply
      • Shannon

        March 28, 2019 at 12:43 pm

        It's SO easy Danielle! Give it a try and let me know what you think! Enjoy!

        Reply
    19. Kate

      March 28, 2019 at 10:11 am

      Wow these photos are so beautiful, the color of the jam really pops! I definitely want to make this it seems easy and approachable (and with a lot less sugar which is a good thing!!).






      Reply
      • Shannon

        March 28, 2019 at 12:41 pm

        Thank you Kate! It really is the easiest jam ever! Enjoy!

        Reply
    20. Amanda

      March 28, 2019 at 6:53 am

      This is genius! Is there anything the Instant Pot can't do? With spring berries finally here, I'll be making this a lot. So delicious. Thanks for sharing!






      Reply
      • Shannon

        March 28, 2019 at 7:35 am

        Thanks Amanda! The IP can be pretty magical! Enjoy that spring berry jam! And don’t forget to hit up those frozen berries too! Jam all year long is the best!

        Reply
    21. Stephanie

      March 18, 2019 at 9:15 pm

      Would this work with frozen blueberries or strawberries?
      Thanks! This jam looks delicious and I can’t wait to try it!
      Stephanie

      Reply
      • Shannon

        March 18, 2019 at 10:34 pm

        Hi Stephanie, I’ve only tried this recipe with blackberries and raspberries but it should also work with strawberries and blueberries too! Enjoy and if you end up making it I’d love to have you report back and let me know how it went for you!

        Reply
    22. Joseph

      March 14, 2019 at 7:31 pm

      Oh! I love this jam. Super good on waffles too.






      Reply
      • Shannon

        March 19, 2019 at 12:34 pm

        Thank you Joseph! And 100% agree to this jam on waffles!

        Reply

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    Shannon Emery of Pass Me Some Tasty

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